ADAPT recipe for April

Here is the ADAPT recipe for April:

Rhubarb and Ginger Cranachan

Ingredients:
4 tbsp Scottish porridge oats
25g butter
1 stick of rhubarb, sliced
1 tsp grated fresh ginger
1 tbsp caster sugar
200ml double cream
1 tbsp icing sugar

Method
Lightly toast the oats in a frying pan.
Heat the butter in a saucepan, then add the rhubarb, caster sugar and ginger and cook over a low heat until softened (about 5 minutes).
Lightly whip the cream to soft peaks, then fold in the icing sugar.
Spoon the rhubarb into two glasses and sprinkle with a little of the toasted oats.
Spoon the whipped cream on top of the rhubarb. Scatter with the rest of the oats.

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